Add 2 Tbs. Olive oil and onions to butter in large saucepan. Cook, stirring occasionally for 20-30 minutes or until onions are golden brown. Sprinkle flour over onions and cook, stirring for 2-3 minutes. Remove from heat.

In a separate saucepan heat stock to simmering, combine water and bouillon cube and cook til dissolved. Stir hot stock into the onions, simmer partially covered for another 30-40 minutes.

While soup simmers make bread. Place bread on cookie sheet and bake for 15 minutes at 325°. Lightly coat both sides of bead with olive oil and turn slices over and bake for another 15 minutes.

Preheat oven to 375°. Ladle soup into oven proof individual bowls. Top with bread and spread the grated cheese on top. Bake for 10-20 minutes or until the cheese has melted.